Bourbon Berry Glazed Sliders topped with Blueberry Roasted Corn Salsa and Cilantro Cream Sauce

4 and a half hours
24-32
hard

Recipe courtesy of Emily Ellyn, Retro Rad Television Chef, EmilyEllyn.com

Bourbon and berries are a perfect pairing and when cooked, the flavors are amazing! Tenderize chicken into a pulled bbq that will elevate your picnic to a toast-worthy celebration.

 

Ingredients

  • 5 pounds boneless skinless chicken
  • 1 cup bourbon
  • 1 pint fresh Wish Farms blueberries
  • 1 large white onion, peeled and sliced thin
  • 1 large orange, juice and zest
  • 1 head garlic, minced
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ginger, peeled and minced
  • salt and pepper, to taste
  • 25 Hawaiian Slider Rolls
  • Blueberry Corn Salsa, recipe here 
  • ½ head green cabbage, shredded, optional
Blueberry Corn Salsa:
  • 1 pint fresh Wish Farms blueberries, washed and dried
  • 3 ears (about 2 cups) corn, kernels removed (fresh or grilled)
  • ¼ cup pineapple (fresh or grilled), diced
  • ¼ cup (1 small) red bell pepper, diced
  • ¼ cup (1 small) red onion, diced
  • 2 tablespoon (1 small) diced jalapenos, seeds and ribs removed
  • 2 tablespoons fresh cilantro, rough chopped
  • 2 limes, juice and zest
  • 1 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon ground cumin
  • salt and pepper to taste
Cilantro Cream Sauce:
  • ½ cup yogurt or sour cream
  • ¼ cup fresh cilantro, minced
  • 1 lime, juice and zest
  • 1 tablespoon low-sodium taco seasoning or substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder
  • salt and pepper, to taste
 

Directions

  • Preheat oven to 350°F or heat crockpot to high.
  • Rinse chicken with cold water and pat dry with paper towels.  Add to large roasting pan or crockpot set to high.
  • Whisk together bourbon glaze ingredients in a bowl until well blended. Pour over meat.
  • Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender, remove from roasting pan or slow cooker and let cool slightly before pulling apart with a fork. **If like crispy carnita-esque meat heat 2 tablespoons of oil in a large sauté pan over high heat. Press the shredded meat into the oil and fry until crusty on one side. Then Serve.
  • Build your sliders! Place a scoop of glazed chicken on slider, top with blueberry corn salsa, cilantro cream sauce, and serve with shredded cabbage. For party serving:  Use your slow cooker to braise your meat as seen above.  When holding meat during party add pint of stock and turn to low.
  Blueberry Corn Salsa:
  • Toss the blueberries corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl.
  • Add the remaining ingredients to mix, toss again, season to taste with salt and pepper.
  Cilantro Cream Sauce:
  • In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste—adjust seasoning as desire.
  • Cover and refrigerate until ready to serve.